Return to Content

Indonesian-Style Curried Vegetable Soup

by

Yield: 4 to 6 servings

This tasty curried vegetable soup gets its unique flavor from coconut milk, fresh ginger, and a winning combination of vegetables, noodles, and spices.

Indonesian-Style Curried Vegetable Soup
Photo/Art by Aimee Seavey

Ingredients:

  • 2 tablespoons canola oil
  • 2 medium onions, finely diced
  • 4 garlic cloves, minced
  • 2 teaspoons minced gingerroot
  • 2 cups (6 ounces) mushrooms, thinly sliced
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1/8 teaspoon cayenne pepper
  • 4 cups vegetable stock, store- bought or homemade
  • 1 can (14 ounces) unsweetened coconut milk
  • 1 teaspoon salt
  • 2 large boiling (waxy) potatoes, peeled and diced (1/2 inch)
  • 1-1/2 cups green beans, cut into 1-inch lengths
  • 1/4 cup red bell pepper, very finely diced (1/4 inch)
  • 1/2 cup fine egg noodles or 1-inch pieces of broken vermicelli
  • juice of 1 lemon

Instructions:

Warm the oil in a large stockpot over medium heat. Add the onions, garlic, and gingerroot, and saute, stirring often, until the onions are soft and golden, about 10 minutes. Add the mushrooms, then saute for 5 minutes. Sprinkle on the coriander, cumin, turmeric, and cayenne, and cook for 2 minutes, stirring often. Pour in the vegetable stock, coconut milk, and salt, then bring to a boil. Add the potatoes and cook for 10 minutes, stirring occasionally. Mix in the green beans, red bell pepper, and noodles, and cook at a lively simmer until the vegetables and noodles are tender, about 10 minutes. Stir in the lemon juice just before serving.

Updated Sunday, April 21st, 2002
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

One Response to Indonesian-Style Curried Vegetable Soup

  1. Leonard Loria August 27, 2002 at 9:28 am #

    Easy to make and without the hassle or expense of exotic ingredients. Tastes as good as soups I have had in Indonesian restaurants.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-nov-gift-sub400x400
80th-anniversart-calendar600x350-order